Creamy Tortellini Soup

• 3 T Taste OVS Garlic Olive Oil
• 2/3 c each chopped yellow onion, carrot, and celery
• 1 T Taste OVS Naples Seasoning
• Salt and pepper, to taste
• 3 T flour
• 32 oz. chicken broth
• 2 14.5 oz. can fire-roasted crushed tomatoes
• 1 8 oz. package cheese tortellini
• ½ c finely grated parmesan cheese
• ½ c heavy cream
• 5 oz. baby spinach
• 1 T Taste OVS Neapolitan Herb Balsamic

Heat oil in a Dutch oven over medium heat. Add vegetable, seasoning, salt, and pepper. Sauté until tender and onions translucent. Add flour and stir to coat vegetables. Cook 1-2 minutes. Add broth and tomatoes, stir. Bring to a boil, then reduce heat to a gentle simmer, cook for 15 minutes. Add tortellini and cook for instructed time. Turn off heat. Add cheese, cream, and spinach, stir until combined. Add balsamic and stir. Serve with Parmesan cheese sprinkled on top.